These Nutella Linzer Cookies are buttery shortbread sandwich cookies filled with creamy Nutella and cut into heart shapes — soft, crumbly, and melt-in-your-mouth delicious.
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Nutella Linzer Cookies — a chocolate hazelnut twist on my classic Linzer cookies. They’re buttery, tender, and filled with creamy Nutella for that perfect melt-in-your-mouth texture.
The dough is made just like my cut-out sugar cookies: easy to roll, holds its shape, and bakes into perfectly crisp yet soft sandwich cookies with a rich hazelnut flavor.
Why you'll love this recipe
Ingredients For Nutella Linzer Cookies
- Butter: Use unsalted, softened butter for that melt-in-your-mouth shortbread texture.
- Sugar: Powdered or granulated sugar works — powdered gives a smoother dough, granulated adds a light crunch.
- Egg: Room temperature, to blend easily with the butter and sugar.
- Flour: All-purpose flour for a tender, buttery cookie base.
- Baking powder (optional): Adds a slightly softer, puffier Linzer cookie texture.
- Vanilla & salt: Enhance the buttery flavor and balance the sweetness.
- Nutella: The star filling — creamy, rich, and perfect for sandwiching the cookies.
How to Make Nutella Linzer Cookies
In a large bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed for about 2 minutes until light and creamy.
Add the egg and vanilla extract, then mix again until fully combined and smooth.
Add the flour, salt, and baking powder (if using), then mix on low speed until the dough comes together and is smooth.
Shape the Linzer cookie dough into a ball, wrap it in plastic, and chill for about 20 minutes to firm up.
Roll out the chilled dough on a lightly floured surface or between two sheets of parchment paper to about 3–4 mm thick.
Use a Linzer cookie cutter set to cut out pairs of cookies — one solid base and one with a small cutout in the center.
Place them on a parchment-lined baking sheet and freeze for at least 30 minutes to help them keep their shape while baking.
Preheat the oven to 340°F/170°C and line a large baking sheet with parchment paper or a silicone mat. Arrange the cut-out cookies, leaving space between each one.
Bake for about 10 minutes, until lightly golden at the edges. Let them cool a few minutes on the baking sheet, then transfer carefully to a wire rack to cool completely.
Fill a small piping bag with Nutella or chocolate hazelnut spread. Pipe a small dollop onto the center of each solid cookie base.
Top with the matching cookie that has the cutout center, pressing gently so the filling spreads evenly. Chill the Nutella Linzer cookies for about 20 minutes before serving, so the filling firms up perfectly.
Tips For This Recipe
Variations & Substitutions
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More Nutella Recipes
- Nutella cupcakes
- Nutella ganache frosting
- Nutella Macarons
- Nutella brownies
- Nutella stuffed chocolate chip cookies
I hope you love these Nutella linzer cookies! If you make them, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Nutella Linzer Cookies
- Total Time: 30 minutes
- Yield: 30 pieces
Description
These Nutella Linzer Cookies are buttery, melt-in-your-mouth shortbread cookies filled with creamy Nutella spread. Made with a classic Linzer shape and a heart cutout, they’re perfect for holidays, gifting, or whenever you crave a chocolate hazelnut treat.
Ingredients
- 200 g (1 cup) unsalted butter, softened
- 160 g (1 ½ cups) powdered sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 400 g (3 ⅓ cups) all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder (optional)
- Nutella spread
Instructions
- In a large bowl, cream the softened butter with powdered sugar using an electric mixer on medium speed for 2–3 minutes until smooth and creamy.
- Add the eggs and vanilla extract, then mix again for about a minute until incorporated.
- Add the dry ingredients—flour, salt, and baking powder (if using)—and mix on low speed until the dough is just combined and smooth.
- Bring the dough together by hand, form a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface (or between parchment sheets) to about 3–4 mm thickness.If the dough becomes too soft, place it in the freezer for 10–15 minutes before cutting.
- Cut out cookies using a Linzer cookie cutter set, making sure to create matching tops (with holes) and bottoms (without holes).
- Arrange the cookies on a baking sheet lined with parchment paper and chill for another 30 minutes.
- Preheat the oven to 340°F/170°C and bake for about 10 minutes, until lightly golden on the edges.
- Let the cookies cool slightly on the baking sheet, then transfer to a rack to cool completely.
- Pipe a small amount of Nutella in the center of each bottom cookie and gently press a top cookie (with a hole) over it.
- Refrigerate the cookies for about 20 minutes to set the filling before serving.
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Tips:
- Use a kitchen scale for accurate measurements and consistent texture.
- Chill the dough before cutting to keep the cookie shape sharp.
- Don’t overbake — they should stay pale and tender in the center.
- For a festive look, dust the tops with powdered sugar before assembly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: shortbread, cookies
- Cuisine: American
Loved these! The cookies were buttery and the Nutella center turned out perfect, though the dough was a bit soft to handle. Still, so worth it